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Traditional Kerala Recipes

Kerala Sadya Vellarikka Pachadi | Sambar Cucumber Pachadi

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Vellarikka (Cucumber) Pachadi is a main Kerala Sadya recipe prepared by mixing Sambar cucumber with coconut paste and curd. We can call this Sadya recipe Vellarikka Pachadi or Vellarikka Kichadi (Name varies in place to place :)) and which can be served in Onam Sadya, Vishu Sadya and even served in Christian marriage non veg meal too.

Pachadi can be made with any of the vegetables like Sambar cucumber, beetroot, tomato, bitter gourd and fruits like mango, pineapple, grapes.

In Kerala Vellarikka Pachadi preparation we are using Sambar Cucumber – Green and yellow color mixed one which is also used as the main vegetable in Kerala Vishu Kani.

Best Combination

  • Kerala Sadya

Notes

  1. Trim off both the end of Sambar cucumber and remove the seeds fully and wash well in water. These part of Sambar cucumber may cause bitterness in Pachadi.
  2. If Sambar cucumber is not available use any other cucumber.
  3. Adjust the water and amount of curd used according to the consistency and sourness of the Pachadi you want.
  4. Mash cucumber with the back of the spoon or gently grind after cooking if you want a thick consistency in Vellarikka Pachadi.
  5. Don’t grind the mustard seeds too much. It may cause bitterness in Pachadi.

https://youtu.be/HTgU42n3uX4

 

Kerala Sadya Vellarikka Pachadi | Sambar Cucumber Pachadi Recipe

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 1. Sambar cucumber – 250 gms / 1 cup
  • 2. Green chilli – 2 No
  • 3. Water – ½ cup
  • 4. Fresh coconut (scraped) – ½ Cup
  • 5. Mustard seeds – ½ Teaspoon
  • 6. Curd (medium sourness) – ½ Cup
  • 7. Salt – As required
  • For tempering
  • 1. Coconut oil – 1.5 Teaspoon
  • 2. Mustard seeds – ¼ Teaspoon
  • 3. Dried red chilli – 2 Nos
  • 4. Curry leaves – 2 Stems

Instructions

  1. Clean, wash and cut cucumber to small pieces.
  2. Cook the cucumber with cup water, green chillies and salt.
  3. Grind coconut with little water and make a smooth paste.
  4. Add crushed mustard seeds to coconut paste and mix.
  5. Add this coconut paste to cooked cucumber and cook for 2 more minutes.
  6. When cooked allow to cool down slightly.
  7. Add the slightly beaten curd and combine everything together.
  8. Heat coconut oil in a pan and splutter mustard seeds.
  9. Add curry leaves and dried red chilli and fry till fragrant.
  10. Add this to prepared cucumber Pachadi and mix everything well,
  11. Serve with Rice.
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Vellarikka-pachadi-vellarikka-kichadi-recipe-kerala-sadya-recipes
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Traditional Kerala Recipes

Inji Theeyal | Inji Curry | Ginger Curry | Kerala Sadya Recipes

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Inji theeyal/ Inji curry/ ginger curry is a main side dish for Kerala Onam Sadya. Inji curry is first served curry in banana leaf on the left most

side. There are variation in Inji curry preperation in different parts of Kerala. This Inji curry is made with roasted coconut gravy. But it can be prepared without roasted coconut too. In some part of Kerala Inji curry is prepared with ginger, tamarind and jaggery as a sweet side dish which is called as ‘Puliyinji’. What ever it is, Inji curry/ Puliyinji is an essential Sadya side dish. Ginger helps in digestion so Inji curry’s role in Sadya is for easy digestion of a heavy Sadya meal 🙂

Also it’s said in Kerala that one Ginger curry is equal to 100 curries. In this Inji curry recipe I don’t add Jaggery but you can add Jaggery if you like to get a sweet taste in Inji curry.

For preparing Inji curry we should roast the coconut properly without burning in low flame.

https://youtu.be/1LmXiitkHP8

Inji Theeyal | Inji Curry | Ginger Curry | Kerala Sadya Recipes

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Serves: 10 Prep Time: Cooking Time:

Ingredients

  • For coconut roast
  • 1. Coconut (scraped) – 2 Cups
  • 2. Shallots (chopped) – 6 No
  • 3. Garlic cloves (chopped) – 4 No
  • 4. Curry leaves – 2 Spring
  • Other ingredients
  • 5. Ginger (chopped) – 2 Tablespoon
  • 6. Turmeric powder – 1 Pinch
  • 7. Chilli powder – 2 Teaspoon
  • 8. Coriander powder – 2 Teaspoon
  • 9. Tamarind – 1 Teaspoon
  • 10. Fenugreek seeds – ¼ Teaspoon
  • 11. Hing powder – 1 Pinch
  • 12. Curry leaves – 3 Spring
  • 13. Water – 2.5 – 3 Cups
  • 14. Salt – As required

Instructions

  1. Dry roast ingredients 1-4 in a Iron pan preferrably till golden color. Add little coocnut oil only if necessary.
  2. Keep aside and let it cool down a bit by spreading on a dry plate.
  3. Heat oil in a pan and roast ginger till golden brown.
  4. Switch off the flame and add turmeric powder, chilli powder and coriander powder and saute well.
  5. Let the mixture to cool down.
  6. First grind the roasted coconut without adding water and keep aside.
  7. Grind the ginger mix with fenugreek seeds and tamarind by adding little water.
  8. Mix the ground coconut paste and ginger paste and enough water.
  9. Add curry leaves and mix the coconut paste and ginger paste without lumps.
  10. Keep covered and boil. Stir now and then.
  11. Let the Inji curry boil and cook till oil separates.
  12. Add hing powder and a spring of curry leaves and switch off the flame.

 

Inji Curry | Inji Theeyal | Inji Puli
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